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Kitchen Safety and Sanitation
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Minimum amount of time to wash your hands.
20 Seconds
Best way to put out a grease fire.
Put a lid on the pan
Saucepan handles need to be
Turned inward on the range
When working in a kitchen hair should be...
Out of face and pulled back
Safe temperature for cooking steak, pork chops or roast beef.
145 degrees
Safe temperature for cooking poultry & reheating leftovers
165 degrees
When you sneeze or cough onto food or in your hand you can cause this to occur
Staphylococcal Poisioning
4 C's of food safety
Cook, Clean, Chiil, Avoid-Cross-Contamination
Salmonella
Food sources include raw or under cooked eggs and poultry
characterized by GI issues and bloody diarrhea; typically found in under cooked ground beef.
E-Coli
the most deadly type of food poisoning, caused by improperly canned canned goods.
botulism
proper temp for freezers
0 degrees or lower
The conditions necessary for the growth of foodborne pathogens.
(FATTOM) Food, Acidity, Temperatue, Time, Oxygen, Moisture
The spread of bacteria from one food to another is called
cross contamination
How long are leftovers good for?
3-4 days
What are some signs of food borne illness?
Stomach ache, vomiting, dehydration, fever, diarrhea
What is the best way to put out a grease fire?
Cover the pan to cut off the oxygen supply
How can you prevent burns in the kitchen?
Always use a dry potholder to handle hot pans
How can you prevent falls in the kitchen?
Clean up spills, splatters, and peeling IMMEDIATELY.
What temperature should your refrigerator be set at?
40 degrees Fahrenheit or lower
How do you clean up broken glass?
Sweep up the large pieces and use a damp towel for the small pieces
How long can perishable foods sit out?
2 hours maximum
Who is at a higher risk for getting a food borne illness?
Elderly Infants Pregnant women People with lowered immune sysystems
What is a proper way to chill hot foods quickly?
Divide foods into smaller amounts, so they have more surface area. Place food in a shallow container Place the food on a cooling rack.
To what internal temperature should pork, beef, and lamb roasts and steaks be heated?
145 degrees Fahrenheit
What is the best way to thaw food?
Thawing in the refrigerator. Thawing in the sink with cold water. Thawing in a microwave.
The "danger zone" refers to temperatures between _____ at which bacteria multiply very rapidly.
40-140 degrees Fahrenheit
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